Irish Cream Brownie Cupcakes

A couple of weeks ago we had a birthday coming up in the office and I decided to attempt cupcake making but I thought better not risk it too much and do something I’m already decent at: brownie. So I made these Irish Cream infused brownie cupcakes with Irish Cream Cookie Dough icing(yes, wtf?)

IMG_0432

To recreate these, you’ll need:

  • 12 cupcake moulds
  • 120g dark chocolate(broken into small pieces)
  • 140g butter(cut into cubes for melting)
  • 250g caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 100ml Irish cream or Baileys
  • 120-140g all purpose flour
  • 1 teaspoon salt

For icing:

  • 120g butter
  • 30ml Irish Cream or Baileys
  • 30ml milk
  • 150g brown sugar
  • 1 teaspoon vanilla extract
  • 140-160 all purpose flour
  • 120g chocolate chips(optional)
  1. Preheat the oven to 160 degrees.
  2. In a large sauce pan boil some water and place a large plastic bowl over it. Place chocolate and butter inside and slowly melt, stirring occasionally.
  3. Once both are melted, let the mixture cool down and then 1 by 1 whisk in the eggs till smooth, stir in the sugar.
  4. Add salt and vanilla extract, stir well.
  5. Add the alcohol and slowly start adding flour until the mixture is thick and batter-like, if it’s too runny add a little bit more flour.
  6. Divide the mixture between 12 greased moulds and pop in the oven for 20-25 minutes, check after 20 minutes. Don’t over cook them to keep the middle moist and gooey. The knife should come out covered in a bit of mixture
  7. Once the cupcakes are done, leave them to cool and start on your icing. This was my first time making it and to be honest I was impressed and disappointed all at once…
  8. So some internet article advised to mix in butter(at room temperature) and sugar with a mixer. Guess what? It didn’t work and I ended up with a kitchen covered in sugar butter.
  9. To avoid the above disappointment, using the same sauce pan with boiled water soften your butter so that it gets incorporated with sugar. Once it’s a nice smooth mixture you can start adding the rest
  10. Add vanilla extract, Irish Cream and milk, mix well
  11. Add flour bit by bit until it turns into a thick mixture, if it’s too loose and gooey add more flour. It should look something like this: IMG_0426
  12. Add chocolate chips to the mix and using a small spoon layout the mixture on top of your cupcakes. If you don’t use the chocolate chips you can use a piping bag instead and make them look pretty, mine looked slightly messy.
  13. Put in the fridge for a few hours for icing to settle and then enjoy. Don’t forget to lick the icing from the bowl!

These have been described as ”boozy”, ”sickly sweet” and ”why did I eat the other half before my lunch?” so eat carefully and share when/if you can! Tp be consumed with: strong bitter coffee, and to be consumed while making them: some of that Irish Cream.

Anya xx

 

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